Creamy Pumpkin, Lemon and Cashew Risotto

A creamy, dreamy filling risotto is all you need for an autumn day. This recipe is the one recipe you’ll be wanting to eat once you’ve tasted it. Even though this recipe serves 6, you might find yourself not wanting to share any – so now you can’t say no-one warned you!

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Creamy Pumpkin, Lemon and Cashew Risotto 🍋

3 dl Risotto rice
1 l Vegetable stock
3 tbsp Oil
3 Shallots
4 Cloves of garlic
1 Butternut squash (or another pumpkin of your choice)
150 g Cashews
Juice of 2 lemons
Zest of 1 lemon

Making the risotto:

  1. Start by soaking the cashews in boiling hot water. Leave the cashews in the boiling water to soak for at least 45 minutes.
  2. Slice the butternut squash in half and remove the seeds. Place the halves skin side down on a lined baking tray and spread a thin layer of oil in top of each half. Sprinkle on some salt and bake the squash at 225 C for about 35 minutes until the flesh of the squash starts to slightly “bubble” and the edges of the squash start to withdraw from the flesh.
  3. In the meantime, slice the onions and garlic finely and set aside. In a large pot, heat up the oil and add the sliced onion and garlic. Sauté until the onions are slightly translucent and add the risotto rice. Continue stirring everything until the rice gets a bit translucent, too.
  4. Start adding 1-1,5 dl of vegetable stock to the rice at the time. Stir and let the liquid absorb to the rice and keep adding the stock until you’ve got 1 dl of liquid left (this will be used later). Remove the risotto from the heat and set it aside to wait.
  5. Make the sauce by first scooping out the flesh of the butternut squash to a blender followed by the soaked and drained cashews. Add in the lemon juice, zest and the rest of the vegetable stock. Add a pinch of salt and black pepper. Blend until smooth (this takes about 3-4 minutes).
  6. Mix the sauce to the risotto and continue cooking the risotto on low heat for 5-10 minutes until the risotto has thicken and the sauce has absorbed to the rice. Serve with cracked black pepper and lemon zest and ENJOY 💛

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